Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 1 tablespoon(s) unsalted butter

  3. 2 stalk(s) celery , diced

  4. 1 small onion , diced Kosher salt

  5. Freshly ground pepper , to taste 2 cup(s) Sea Island red peas* or black-eyed peas , dried, soaked overnight, drained, and rinsed (see Tips & Techniques) 8 cup(s) chicken or vegetable stock

Instructions Jump to Ingredients ↑

  1. In a large, heavy-bottomed pot over medium-high heat, heat oil and butter. Add celery and onion and sauté. Season lightly with salt and pepper and cook until vegetables are tender, about 5 minutes.

  2. Add peas and stock. Cover and simmer over medium heat until peas are tender, about 1 1/4 hours. Season broth with salt and pepper and simmer until peas absorb salt, about 15 minutes more.


Send feedback